Recipes

Rather exotic and perfectly easy to make. The success lies in gentle folding of the mixture. It is flourless so will keep for one week in an airtight container… if it lasts that long. Replace the rum with milk if you want.

This is a very quick, tasty bread and there’s no fuss or waiting around for doughs to rise. The quality of the bread will rely on the flour you buy, so go for stoneground versions. This is always best eaten on the days it’s made but will keep for two days under wraps. Serve with soups and cured fish.

We serve this salty, versatile sauce with our breaded chicken. It’s also a fine accompaniment to fish or lamb, or a dressing for potatoes. It will keep in the fridge for a week and, once you see how it makes or breaks a meal, you’ll use it for all sorts of dishes. Try it to dress a purple-sprouting broccoli salad or serve it over braised beans and marinated feta. We have omitted garlic for a smoother flavour, but feel free to include a couple of cloves.

The nutty rice and earthy wheat berries support the flavours of the goat’s cheese and toasted almonds perfectly. Use fresh peas and broad beans where possible for a burst of goodness and add lots of herbs.